In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside. In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade. Yield: 8 servings Recipe adapted from Sam Choys Island Flavors, by Sam Choy, published by Hyperion, 1999. Recipe by: EMERIL LIVE SHOW #EMIC26
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|Serving Size: 1 Serving (4783g)|
|Recipe Makes: 1|
|Calories from Fat: 2598 (43%)|
|Amt Per Serving||% DV|
|Total Fat 288.7g||385 %|
|Saturated Fat 65.3g||326 %|
|Monounsaturated Fat 167.3g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 5287.5mg||1627 %|
|Sodium 3277.3mg||113 %|
|Potassium 5438.7mg||143 %|
|Total Carbohydrate 659.8g||194 %|
|Dietary Fiber 52.7g||211 %|
|Sugars, other 607g|
|Protein 234.1g||334 %|
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Calories per serving: 6043
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